The Best Sticky Toffee Pudding Recipe – A Classic British Dessert Made Easy

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Sticky Toffee Pudding: The Classic British Dessert That Feels Like a Hug

If you’ve ever sat down to a warm dessert that instantly made the world feel cozier, chances are it was Sticky Toffee Pudding. This British classic has earned its place in the hall of fame of comforting sweets—and for good reason.

I remember the first time I tried Sticky Toffee Pudding in a little pub in London. The sponge was incredibly moist, the sauce was lusciously rich, and when it was topped with a dollop of vanilla ice cream, I thought, this is what dessert dreams are made of. Since then, I’ve been hooked on recreating it at home, and I’m thrilled to share this foolproof recipe with you.

Whether you’re making it for a family gathering, holiday feast, or just a chilly weeknight when you need something sweet and soul-warming, this recipe for Sticky Toffee Pudding will have everyone coming back for seconds.

Ingredients You’ll Need for Sticky Toffee Pudding

One of the best things about Sticky Toffee Pudding is that it uses simple ingredients you probably already have in your pantry. Here’s what you’ll need:

For the Pudding (Cake):

  • 1 ½ cups (225 g) chopped dates (pitted, Medjool or Deglet Noor work best)
  • 1 ¼ cups (300 ml) boiling water
  • 1 tsp baking soda
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) brown sugar (light or dark)
  • 2 large eggs
  • 1 ¼ cups (155 g) all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt

For the Toffee Sauce:

  • 1 cup (200 g) brown sugar
  • ½ cup (115 g) unsalted butter
  • 1 cup (240 ml) heavy cream
  • 1 tsp vanilla extract
  • Pinch of sea salt

Substitution Ideas:

  • Vegan: Swap butter for vegan margarine or coconut oil, heavy cream for coconut cream, and eggs for flax eggs.
  • Gluten-Free: Use a 1:1 gluten-free flour blend. The texture stays beautifully moist!
  • Healthier Twist: Use coconut sugar instead of brown sugar, and cut back on cream in the sauce.

Step-by-Step Instructions for Sticky Toffee Pudding

This recipe might look fancy, but I promise—it’s easier than you think! Follow these steps and you’ll have a decadent pudding ready in no time.

Step 1: Prep the Dates

Chop your dates and place them in a heatproof bowl. Pour the boiling water over them, add the baking soda, and let the mixture sit for about 10 minutes. This softens the dates and creates that sticky texture we love.

Step 2: Make the Batter

In a large bowl, cream together the softened butter and brown sugar until fluffy. Beat in the eggs one at a time, then add the vanilla. Slowly fold in the flour, baking powder, and salt. Finally, mash the soaked dates (with the liquid) and stir them into the batter.

Step 3: Bake the Pudding

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or individual ramekins. Pour in the batter and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Step 4: Make the Toffee Sauce

While the pudding bakes, melt butter and brown sugar in a saucepan over medium heat. Stir until smooth, then slowly whisk in the cream. Add vanilla and a pinch of salt. Let it bubble gently for 3–5 minutes until thickened.

Step 5: Poke, Pour, and Serve

When the pudding comes out of the oven, poke holes across the surface with a skewer or fork. Pour about half the toffee sauce over the warm cake so it soaks in. Save the rest for serving!

Serve warm with whipped cream, vanilla ice cream, or custard—and a generous drizzle of that silky toffee sauce.

Extra Tips for the Best Sticky Toffee Pudding

  • Serving Suggestions: This dessert pairs beautifully with vanilla ice cream, clotted cream, or custard. If you’re feeling extra fancy, sprinkle some chopped pecans or sea salt on top.
  • Storage: Store leftovers covered in the fridge for up to 4 days. Warm in the microwave or oven and re-drizzle with sauce before serving.
  • Freezing: Bake the pudding, cool completely, then wrap and freeze (without sauce). Thaw and warm before serving with fresh toffee sauce.
  • Flavor Variations: Add a splash of bourbon or rum to the sauce for an adult twist, or stir a handful of chopped nuts into the batter.

Nutritional Information (per serving)

Based on similar recipes like The East Coast Kitchen’s Sticky Toffee Pudding, here’s an approximate breakdown per serving (without toppings):

  • Calories: ~450
  • Protein: 5 g
  • Carbohydrates: 60 g
  • Sugars: 45 g
  • Fat: 22 g
  • Fiber: 3 g

FAQ About Sticky Toffee Pudding

Q: How long does Sticky Toffee Pudding take to make?
A: About 45 minutes total—10 minutes to prep, 30–35 minutes to bake.

Q: Can I substitute the dates?
A: Dates are essential for that sticky texture, but you can try prunes or figs if needed.

Q: Can I freeze Sticky Toffee Pudding?
A: Yes! Bake and cool the pudding, wrap tightly, and freeze for up to 3 months. Just reheat and add fresh toffee sauce before serving.

Q: Can I make this ahead of time?
A: Absolutely. You can bake the pudding a day before, then reheat and serve with freshly made sauce.

Conclusion: Time to Indulge!

There’s a reason Sticky Toffee Pudding has stood the test of time—it’s comforting, rich, and downright irresistible. Whether you’re making it for Sunday dinner, the holidays, or simply because you deserve something special, this recipe is sure to impress.

So go ahead—grab those dates, whip up that sauce, and let your kitchen fill with the smell of caramel and spice. And when you take that first bite, you’ll know why Sticky Toffee Pudding is a dessert worth sharing (though you might just want to keep it all to yourself!).

👉 If you try this recipe, let me know in the comments below. Did you serve it with ice cream or custard? Don’t forget to share this post with your dessert-loving friends, too!